Prawn Panzanella Salad

Mussels should be steamed and opened before pickling, and abalone, cuttlefish, squid and octopus should be tenderised and par-boiled before pickling.

Cook fish with the skin on

Skin on the finfish will provide a natural basting because most oil is stored in the skin.

Butter & olive oil works great with seafood

Butter, margarine or olive oil can be used to add moisture and flavour.

Tips for deep frying

Do not fry seafood with other foods, because the flavours will mix.
Cephalopods should be fried for a minimum time to ensure tenderness.
Do not salt seafood before frying as the salt can cause the oil to break down.
Lemon juice, vinegar or tartare sauce are the traditional accompaniments for deep-fried seafood as they help cut the richness of the oil.

Tips for glazing seafood

Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.

Dressing

Method

Preheat a barbecue or grill plate over a high heat.

Peel and devein the prawns, leaving the tails intact. Brush the bread and prawns with oil, rub with garlic and season with salt and pepper. Cook bread for 2-3 minutes each side or until bread is charred then warm prawns in pan.

Place cucumber, onion, tomatoes, prawns and bread into a bowl, season with salt and pepper and pour over dressing.

Toss to combine and allow to stand for 10-15 minutes. Top with fresh basil to serve.

To make the dressing: Place vinegar, oil & fennel seeds into a small bowl & mix to combine.